Spring Vegetable Risotto With Asparagus And Peas Recipe

Recipe By The Spruce Eats

Celebrate spring with this wonderful creamy risotto Asparagus, peas, and green onions are featured in this risotto, along with a little dry white wine and parmesan cheese. Feel free to use more or less parmesan cheese to suit your taste. Cook the asparagus in a small amount of water or roast it. See the tips and variations below the recipe for roasting directions.

4.3
29 Rating - Rate
Non Vegdiet
47minstotal
12minsPrep
35minsCook

ingredients serves

4
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Ingredients For Spring Vegetable Risotto With Asparagus And Peas Recipe

Nutrition
value
1017
calories per serving
36 g Fat54 g Protein111 g Carbs8 g FiberOther

Current Totals

  • 36 g Fat
  • 54 g Protein
  • 111 g Carbs
  • 8 g Fiber

MacroNutrients

  • Carbs
    111 g
  • Protein
    54 g
  • Fiber
    8 g

Fats

  • Fat
    36 g

Vitamins & Minerals

  • Calcium
    210 mg
  • Iron
    10 mg
  • Vitamin A
    79 mcg
  • Vitamin B1
    1 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    14 mg
  • Vitamin B6
    1 mg
  • Vitamin B9
    122 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    35 mg
  • Vitamin E
    3 mg
  • Copper
    1 mcg
  • Magnesium
    163 mg
  • Manganese
    1 mg
  • Phosphorus
    709 mg
  • Selenium
    44 mcg
  • Zinc
    6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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